There seem to be as many techniques as there are eggs. Any opinions?
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I do basically what you’re supposed to do for French omelet but I continue to mix . Take off when still wet. Looking forward to reading
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How do you like your eggs scrambled?
I ask because my mother insists they be cooked until a solid mass, preferably with browning, and completely dry. She doesn’t care if they’re beaten so the yolks and whites are a uniform color or streaked, but absolutely, positively, no moisture.
I like a soft, buttery scramble, with large and loose curds.
There’s a lot of variation in preference, so I’d start with what kind you want to make/eat, if you can describe them.
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I mix/beat them as they say. And I “pull” the edges in…for a while, eventually stirring. I’ve seen some wonderful ones that cook for ten or twenty minutes (can’t remember) that come out super soft. Bob wouldn’t like that texture.
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The technique you linked to is close to how I make them for me, except I don’t add water: low, slow heat and gently moving to the center of the pan. I don’t flip 'em in the pan, just let the residual heat finish the cooking.
Btw, I really dislike cool/cold cooked eggs (with the exception of egg salad), so I always warm the serving plate/bowl (run under warm water and quick, thorough dry).
We heat our plates in the MW. For pretty much every meal except a sandwich.
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Low heat . Butter in the pan . Stir gently.
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How long?
I dont use a timer . Look at the eggs in the pan
If I was going to have to guess around four minutes . I dont salt the eggs
Only after. Mix them with a fork and into the pan to cook .
You mother must know my husband. It hurts me to have to cook eggs like that for him, but I do it.
I’m a soft scramble.
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I experimented with various things and eventually evolved this minimalist method.
- melt butter or whatever fat in small nonstick pan over medium heat
- crack eggs directly into pan
- add salt
- stir until almost set
- turn out onto plate
I recall reading a technique that called for slowly cooking the eggs in a double-boiler. I also recall that it was a lengthy process (I’m thinking more than 30 minutes, but that may well be an exaggeration).
That’s how the French make œufs brouillés / brouillade d’ oeufs. It’s a nice thing to do with good black truffles. Bocuse and Ducasse both had famous versions.
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I recall, possibly jfood, who did it in a skillet (maybe?) but super low and slow. Bob doesn’t like them like that so I should fool around with it when he’s out golfing. The buffet in the Lufthansa lounge in Frankfort airport had super creamy ones. I took a little spoonful…and then did it twice more. I think it was low and slow and maybe some cream. Best scrambled eggs of my life.
LOL.
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James Beard on scrambled eggs:
Ha! It was an episode of Nero Wolfe - and it was 40 minutes. I have the Nero Wolfe cookbook somewhere - need to find it and look at the recipe.
In the meantime, here’s a fun piece from Serious Eats about it:
Eggs . My pinnacle. Jaques Pepin omelette. It’s the final on his test for cooking . Simply hard . Julia Child ,also .
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Gotta check those out.
Off-topic but food-related. One of our daughters is in DC this week on business. (How can they POSSIBLY be old enough for business trips?) I figured she wouldn’t be interested in Julia Child’s tv kitchen at the Smithsonian but we loved it.
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Be still, my fucking heart!!! Doesn’t that make your salivary glands do a little dance? xoc
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A trick is to hold back a little of the raw egg and add that to the pan when finished cooking .
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